If you like it (spicy) hot, you’ll love it at the Amagansett Farmers Market this Labor Day weekend. Starting Friday, September 2, the Amagansett Food Institute* (AFI) will be turning up the culinary heat with not just the hottest of spicy peppers and locally produced products to taste, but demos and workshops for those who want to go deeper into the art of the delicious burn.
While tastings will be ongoing, there are some scheduled events you’ll want to put in your calendar.
Friday: Backyard Brine, a Long Island based artisan pickle company run by husband and wife team Randy and Cori Kopke, will set up a pop-up pickle bar on Friday September 2 from 12-4 pm, focusing on the spicy and the sour. All their pickles are hand packed in small batches using fresh, all natural and local ingredients, some right from their own garden. “No artificial preservatives, chemicals or any of that weird yellow number 5 stuff,” they say.
That same afternoon, Splash Mixers will also be setting up their vintage “Splash Bar Car” for some spicy ‘mocktails’ alongside the Amagansett Wine Stand. Their low-calorie mixers can be used for alcoholic and nonalcoholic beverages.
Saturday and Monday: Open Minded Organics are most well-known for their locally-grown mushrooms, but On Saturday and Monday from 4 pm to 7 pm, they’ll be showing off their other produce. The OMO pop-up will go for spicy surprise with fire-roasted chili pepper boats for purchase from 4 pm to 7 pm. daily. Saturday’s schedule will also include Job Potter and Steven Tekulsky, who will be playing a variety of acoustic blues, folk, and classic rock, from 5 p.m. to 7 p.m. on the front lawn.
Sunday Workshop: You can get hands-on with the heat with Nadia Ernestus, fermentation expert and owner of Hamptons Brine. She – in conjunction with AFI — will present the workshop “Fermentation with a Kick: Canning Spicy Kraut.” Ernestus will demonstrate how to make spicy sauerkraut and will discuss the many health benefits of incorporating fermented foods into your diet. Tickets for this workshop on Sunday, September 4 from 1 to 3 pm, are $45 and include all materials and supplies to follow along and make your own spicy kraut.
Other hot stands include Sabba’s Spicery which will offer a spice tasting Saturday at 11am. Based out of Long Beach, Sabba’s produces spice and herb blends from fresh Fair Trade sources, and Bronx Hot Sauce offering daily tastings. You’ll especially want to look at their Bronx Greenmarket Hot Sauce which captures the borough’s unique flavor with a recipe from acclaimed Bronx-educated Chef King Phojanakong. A collaboration between Small Axe Peppers LLC, GrowNYC, and Chef Phojanakong, The Bronx Hot Sauce is made with serrano peppers locally sourced from Greenmarket farms and Bronx community gardens. Your purchase supports local communities and local farms.
The Amagansett Wine Stand and Joe & Liza’s Ice Cream will be open general hours, 12 to 7 p.m. and 12 to 8 p.m. respectively, for purchases throughout the weekend’s events and there will be flower-arranging instruction as well from Petal by Pedal.
Admission is free, except for the fermentation workshop, which is $45 including materials. For more information and to reserve a place, contact email@example.com. Tickets for the fermentation workshop can be purchased online here. The market is open from 7 am – 7 pm, but the special events run from 11 am – 7 pm Friday through Monday.
*The Amagansett Food Institute is a tax exempt nonprofit organization which supports farmers and food producers on the East End of Long Island.